What is the classification of wine?

Question 1: What is the classification of the wine opened on Taobao? service

Question 2: How many kinds of wine are there in China?

China has a long history of brewing, and in the long-term development process, many fine wines known as "divine products" or "manna" have been brewed. In the Tang Dynasty (6 18-907), famous poets such as Li Bai, Bai Juyi and Du Fu all had well-known wine poems. According to historical records, people in China had the habit of drinking in the Shang Dynasty (about 3700 years ago), and they used drinking to worship the gods. After the Han Dynasty (25- 189) and the Tang Dynasty, the production of all kinds of liquor, medicinal liquor and fruit wine developed to a certain extent except yellow rice wine.

There are many kinds of Chinese wines with unique styles, which can be roughly divided into:

1, according to alcohol content:

High alcohol liquor (5 1%-67%)

Medium wine (38%-50%)

Low alcohol (less than 38%)

2, according to the sugar content of wine:

Sweet white wine (over 10%)

Semi-sweet liquor (5%- 10%)

Semi-dry liquor (0.5%-5%)

Dry liquor (less than 0.5%)

3, according to the production method of wine points:

beer

Tequila wine

Mixed alcoholic beverage

4, according to the type of goods:

Chinese hard liquor

yellow rice wine

beer

Fruit wine

medicinal liquor

Imitation of foreign wine

Second, yellow rice wine:

Yellow rice wine is a unique traditional brewing wine in China with a history of more than 3,000 years. It is named yellow rice wine because its wine is yellow. Yellow rice wine is made of glutinous rice, rice or millet as the main raw materials through cooking, saccharification, fermentation and pressing. Yellow rice wine is a low-alcohol (15%- 18%) original juice wine, with golden or reddish brown color, containing sugars, amino acids, vitamins and various extracts, and high nutritional value. The finished yellow rice wine was sterilized by decocting method and sealed in a pottery jar. The older the wine, the more fragrant it is in the pottery altar, also called old wine.

Classification of yellow rice wine:

There are many varieties of yellow rice wine, with different production methods and flavors. They are mainly produced in the lower reaches of the Yangtze River in China, especially in Shaoxing, Zhejiang. Yellow rice wine can be roughly divided into:

1, divided by raw materials and koji

yellow rice wine

Wine and wheat koji are used as saccharifying agent and starter. Mainly produced in southern China.

Xiaomi rice wine

Bran koji made by Aspergillus oryzae was used as saccharifying starter. Mainly produced in northern China.

Rice wine

It is an improved yellow rice wine, with Mitraga yeast as saccharifying starter. Location: China, Jilin and Shandong.

Monascus yellow rice wine

Using glutinous rice as raw material and red yeast as saccharifying starter. Location: China, Fujian and Zhejiang.

2, according to the production method:

Rice wine is soaked in water for two days and two nights, then steamed into rice, and then sprayed with cold water to reach the optimal temperature for saccharification and fermentation. Mixing with medicated liquor, special wheat starter and water, saccharifying and fermenting for 45 days. This method is mainly used in the production of sweet yellow rice wine.

Tanmi rice wine

Soak glutinous rice in clear water 16 to 20 days, take out rice grains, and separate slurry. The rice grains are steamed into rice, then spread on bamboo mats and cooled with air to reach the predetermined fermentation temperature. Adding a certain amount of distiller's yeast, wheat yeast, clear water and rice pulp, saccharifying and fermenting for 60-80 days. The quality of yellow rice wine produced by this method is generally better than that produced by drenching rice.

Rice wine by feeding method

Divide glutinous rice raw materials into several batches. The first batch of yeast was made from inverted rice, and then new raw materials were added in batches to keep the fermentation going. Compared with yellow rice wine produced by pouring rice and spreading rice, the yellow rice wine produced by this method has deeper fermentation and higher utilization rate of raw materials. This is one of the ancient brewing methods in China. It was popular as early as the Eastern Han Dynasty. This traditional craft is still used in many places in China. The famous Shaoxing yellow rice wine is its typical representative.

3. According to taste or sugar content:

Sweet white spirit (greater than 10%)

Semi-sweet liquor (5%- 10%)

Semi-dry liquor (0.5%-5%)

Dry liquor (less than 0.5%)

4, according to other different ways:

Name the wine according to its color:

Ruyuan red wine (amber)

Bamboo leaf green (light green)

Black wine (dark black)

Red wine (red and yellow)

According to the different processing technology:

Rice wine (rice as raw material)

Laojiao wine (acid water soaked in rice is boiled repeatedly to increase acidity instead of acid water soaked in rice, which is used to cultivate yeast)

Named according to the packaging method:

Carving (painting and carving various patterns and patterns outside the cylinder)

Named according to special purpose:

Daughter red (when the daughter was born, she buried the jar in the ground and took it out when she got married and drank guests)

Third, China liquor:

Liquor is a traditional distilled liquor in China. Also known as "shochu" and "... >>

Question 3: What kind of liquor is in Taobao? The category of liquor in Taobao is: liquor >; & gt domestic Chinese spirit

Depending on the category of the goods you send, Taobao has the function of finding the category quickly. You can click Publish Baby, which will have this function. Click category search, and related categories will automatically appear, as shown in the following figure:

Question 4: What kind of liquor does liquor belong to?

Question 5: What industry category does liquor belong to? Liquor belongs to the post-processing products of agricultural products.

Belonging to products that increase agricultural added value.

Question 6: What do different kinds of wine represent? Types of foreign wines

Famous foreign wines include French brandy, Scottish whisky, Dutch gin, Central American rum (Run), Russian Vodka (Vodka) and Mexican Tequla.

1, brandy should be familiar to everyone, and we often hear people say "cognac", so is there a difference between them? In fact, the so-called "Cognac" comes from the transliteration of "cognac", which is the grade of brandy storage year produced in cognac in southern France. They are not the grade of red wine year and are easily confused by many people.

Brand: David Duff, Louis XIII (remy martin), Martell, Hennessy, etc. Everyone is familiar with it.

2, whiskey is often there are almost no people who don't drink whiskey in the bar, which shows that he is deeply involved in the masses! Scotch whisky and bourbon (American) whisky account for almost all whisky. They are like royalty, family members of military commanders, and of course Irish whiskey and Canadian whiskey with strong feelings. They wander between these two giants, and each whisky has its own unique production process, which determines its own characteristics. The richness of Scotland, the fragrance of bourbon, the softness of Ireland and so on.

Brand: Chivas Regal, johnnie walker, Jack Daniel, Jim Liang, etc.

3.Gin (Gin) The gin that many people are familiar with is gin, which is translated from Taiwan Province Province. The most common gin is English dry gold, the popular "gin&; Tonic "(a cocktail), the base wine used is dry gin. Ganjin's brand always writes "London dry gin", which is actually a classification of Ganjin's brand status. They are from dry gin, extra-dry gin, extra-dry gin, London dry gin to English dry gin in turn, representing the quality from low to high. In addition, people who like to drink pure gin generally choose Dutch gin, which is also a way to distinguish English gin from Dutch gin.

Brand: Golden, Bowles, Old Tom, etc.

4. Rum When it comes to rum, everyone will feel a little sweet. In fact, it is a by-product of sugar production, so it is mostly produced in tropical islands and used to make cocktails.

Brand: Bacardi, Captain Morgan, etc.

5. Vodka There are not many friends who drink vodka in China. After all, foreigners' soju tastes strange, so strange vodka drinking methods have become popular. Needless to say, "Made in Russia" is the first choice for vodka, but most domestic bars are sold abroad.

Brand: For example, Absolute comes from Sweden, the famous Finland, and even the most famous Smirnoff is made in America. Interestingly, there is a famous brand called Gorbachev.

6. Tequila. Its Chinese name is tequila. What rare things in Mr. Fujino are more expensive? Its rise should definitely be attributed to the help of cocktails, and the "tequila explosion" that is often heard is based on tequila. Tequila is generally above 40 degrees and has a spicy taste.

Types of beer (classified according to production methods)

Originated from Czechoslovakia, Pelsen is a kind of beer with the largest number of people drinking in the world and a leading beer product in the world. At present, most domestic beers are of this kind. It is a light-colored beer fermented below, which is characterized by light color, rich foam, strong hops, heavy but not long bitterness, and pure and refreshing taste.

Dortmund beer is a light-colored fermented beer, which originated in Dortmund, Germany. This beer is light in color, light in bitterness, high in alcohol content and sweet in taste.

Mumich stout is a dark beer fermented below, which originated in Munich, Germany. Dark color, strong malt coke flavor, alcohol but not sweet, slightly bitter.

Bok beer (bo>>

Question 7: Classification of liquor. Due to the differences in geographical conditions, climatic conditions, varieties of raw materials, koji used, production technology and brewing equipment, there are many kinds of liquor products with different names, which can generally be classified according to the following methods:

1. Classification by raw materials: The raw materials used in liquor are mostly starch-containing substances or sugar-containing substances, such as sorghum, rice, wheat, glutinous rice, corn and potatoes. Liquor is often named after these brewing materials. Among them, the liquor brewed by sorghum is the most, and the liquor quality is better.

Second, according to the classification of koji used: in the process of liquor production, because the koji used in saccharification and fermentation is different, the name of the produced wine is also different: the wine produced by using Daqu as saccharification and fermentation agent is called Daqu wine; The wine produced with Xiaoqu as saccharifying starter is called Xiaoqu wine. The wine produced by inoculating pure Aspergillus with wheat bran as culture medium, saccharifying agent and pure yeast as starter is called bran koji.

Three, according to the classification of fermentation methods, can be divided into two types:

1. Solid-state fermentation method: Liquor brewed by solid-state circulation in the production process of batching, cooking, saccharification, fermentation and steaming is called solid-state fermented wine. Its technological characteristics are: the amount of water added during batching is mostly controlled between 50% and 60%, and the whole brewing process is carried out in solid state. Fermentation containers mainly use tanks, pits, large wooden barrels and other equipment, and most of them use dry distillation. Solid-state fermented liquor is better. At present, the vast majority of famous wines in China are solid-state fermented liquor.

2. Liquid fermentation method: liquid fermentation method of liquor, one is to produce edible alcohol by blending or seasoning; The other is liquor produced by solid saccharification, liquid fermentation and liquid distillation in Xiaoqu liquor production. (There are also semi-solid and semi-liquid fermentations). The former is the main form of liquor production by liquid fermentation at present, which is characterized by high water content in fermented mature mash, and both fermentation and distillation are carried out in liquid state. A considerable part of the production uses alcohol production equipment, but the impurity removal in the distillation process is strengthened in technology.

Four, according to the classification of liquor flavor types: As of 2006, there are eleven kinds of liquor flavor types recognized by the state: Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor, Feng-flavor, Combination, Medicinal-flavor, Sesame-flavor, Special-flavor, Black Bean-flavor and Laobai-flavor. In the evaluation of national wine, wine is often classified and evaluated in this way. The flavor type of liquor mainly depends on production technology, fermentation, equipment and other conditions. That is to say, what kind of fragrant wine can be produced with what production technology, fermentation method and equipment. For example, Maotai-flavor liquor is fermented in stone pits or mud pits by ultra-high temperature koji-making, cooling, stacking, steaming and sand-returning. Luzhou-flavor liquor is fermented in old pits or artificial pits, and mixed steaming and slag-continuous process is adopted; Fen-flavor liquor adopts cooking and slag removal technology and ground tank fermentation; Rice-flavor liquor is brewed by special techniques of Luzhou-flavor liquor and Maotai-flavor liquor.

Luzhou-flavor liquor: also known as Luzhou-flavor liquor, cellar-flavor liquor and Wuliangye-flavor liquor, it belongs to Daqu liquor. Its characteristics can be summarized in six words and five sentences: six words are fragrant, mellow, strong, soft, sweet and clean; The five sentences are: strong cellar fragrance, crisp and sweet, soft and mellow, harmonious fragrance and clean and long tail. There are many kinds of Luzhou-flavor liquor, such as soft, violent, lumpy and scattered, but its * * * features are: strong aroma, soft and sweet at the entrance (there is a saying that "nothing is sweet and cannot be filtered"), sweet after dripping at the entrance (not sweet of sugar), and no obvious bitterness. The main aroma components of Luzhou-flavor liquor are cellar aroma (ethyl acetate), distiller's grains or old white aroma (ethyl lactate) and a small amount of mud aroma (butyric acid, etc.). ). Pit aroma and bad aroma should be harmonious, in which the main aroma (pit aroma) should be clear and pit mud aroma should be present, which is also the unique style of this kind of fragrant wine, but it should not be out of line, the bad aroma should be greater than the aroma, and the strong aroma should be properly balanced, and there should be no sudden aroma. From a technical point of view, one is the recycling cellar production with Wuliangye liquor as the representative and five grains as the raw materials. Its quality features are: long aroma, mellow taste, sweet taste, clear throat, harmonious and just right taste, and it is famous for its comprehensive taste. The other is the fixed pit production with sorghum as raw material, represented by LU ZHOU LAO JIAO CO.,LTD Co., Ltd., whose quality features are: colorless and transparent, full of mellow flavor, especially fragrant after drinking, crisp and sweet, and long aftertaste. The other is the production technology of Laowu retort with sorghum as raw material, such as Gu Jing Distillery, Yanghe Daqu and Shuanggou Daqu. The main aroma of Luzhou-flavor Daqu liquor is ethyl caproate, which is produced by mixed steaming and pit mud fermentation. In addition, the representative brands of Luzhou-flavor are Fang Shuijing, Jiannanchun, Quanxing Daqu, Tuopai Daqu and Song He Liangye.

2. Maotai-flavor liquor ... >>

Question 8: What kinds of wine are there? 1, according to the brewing method.

Brewed wine (fermented wine), distilled wine and mixed wine

2, according to the raw materials

Fruit wine (including wine), grain wine and grain wine substitutes.

3, according to the alcohol content

Spirits, low-alcohol liquor

4. According to the characteristics of wine.

Liquor, yellow wine, fruit wine, beer, medicated wine, mixed wine, liqueur, semi-liqueur, dry wine, brandy, whisky, vodka, gin, tequila, rum, soju, sake, liqueur, port wine, musk wine, ice wine, noble wine, etc. . . many

Question 9: What kinds of liquor are there in China? The main famous wines are Maotai, Wuliangye, Gu Jing Distillery, Langjiu, Du Kang, Xifeng, Jiugui Liquor, Yanghe, Fang Shuijing, Jiannanchun, Tuopai, LU ZHOU LAO JIAO CO.,LTD and Daohuaxiang.

According to the characteristics of the main aroma components of liquor, liquor is often classified in this way in national wine evaluation. According to its flavor characteristics, liquor can be divided into the following types:

(1) Maotai-flavor liquor

Also known as Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.

(2) Luzhou-flavor liquor

Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu, etc. Is a representative, characterized by rich aroma, sweet and delicious. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places.

(3) Special fragrance type

Only the "special aroma master": Astor wine is unique, with whole rice as raw material, rich and complex aroma, harmonious aroma, long aftertaste, no headache after drinking, and is the treasure of wine.

(4) Rice-flavor liquor

Guilin Sanhua wine, Yubing Manor rice puree wine and Lv Xin Manor rice puree wine are represented by pure rice flavor, with rice as raw material and Xiaoqu as saccharifying agent.

(5) Fen-flavor liquor

Fenjiu, also known as Fen-flavor liquor, is characterized by its pure flavor, using steaming and dregs-removing fermentation process and fermenting in ground vats.

(6) Other fragrant liquors.

The main representatives of this kind of wine are xifeng liquor, Dongjiu and Baisha Liquor. , its fragrance type has its own characteristics. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method.

Question 10: What kinds of liquor are there? What are the general differences? Generally speaking, it is divided according to the fragrance type. At present, there are only five types of fragrance recognized by the state in China: Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor and other flavors.

Maotai-flavor liquor: also known as Maoxiang liquor, represented by Maotai liquor, belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and light yellow color. Mainly Maotai, slightly burnt (but not in the first place), with delicate, complex and supple fragrance. Luzhou-flavor is not prominent, the ester fragrance is soft and elegant, and the ester fragrance is coordinated first, then the sauce fragrance. The sauce is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup remains unchanged for a long time (Moutai has the saying that "the cup is fragrant every other day"). The taste is stronger than the fragrance, the bitterness is moderate, and the alcohol content is low and unchanged.

Luzhou-flavor liquor: also known as Luzhou-flavor liquor and Wuliangye-flavor liquor, represented by Luzhou Laojiao Tequ liquor and Wuliangye liquor, it belongs to Daqu liquor. Its characteristics can be summarized in six words and five sentences: six words are fragrant, mellow, strong, soft, sweet and clean; The five sentences are: strong cellar fragrance, crisp and sweet, soft and mellow, harmonious fragrance and clean and long tail. There are many kinds of Luzhou-flavor liquor, such as soft, violent, lumpy and scattered, but its * * * features are: strong aroma, soft and sweet at the entrance (there is a saying that "nothing is sweet and cannot be filtered"), sweet after dripping at the entrance (not sweet of sugar), and no obvious bitterness. The main aroma components of Luzhou-flavor liquor are cellar aroma (ethyl acetate), as well as bad aroma or old white dry aroma (ethyl lactate) and a small amount of mud aroma (butyric acid). ). Pit aroma and bad aroma should be harmonious, in which the main aroma (pit aroma) should be clear and pit mud aroma should be present, which is also the unique style of this kind of fragrant wine, but it should not be out of line, the bad aroma should be greater than the aroma, and the strong aroma should be properly balanced, and there should be no sudden aroma.

Fen-flavor liquor: also known as Fen-flavor liquor, represented by Shanxi Fenjiu, belongs to Daqu liquor. The entrance is soft, sweet and clear. Fen-flavor liquor is characterized by pure aroma, sweetness and softness, natural harmony and fresh aftertaste. Pure flavor means that the main flavors of ethyl acetate and ethyl lactate are coordinated, and the succinic acid content is also high, without peculiar smell. It can also be said that the ester fragrance is symmetrical and clean. In a word, Fen-flavor liquor can be summarized as: clear, upright, sweet, clean and long, with clear words as the head and clear words as the tail.

Rice-flavor liquor: also known as honey-flavor liquor, represented by Guilin Xiangshan brand Sanhua liquor, belongs to Xiaoqu liquor. Xiaoqu liquor is generally made of rice. Its typical style is based on "rice-brewed fragrance" and Xiaoqu fragrance, highlighting the elegant and soft fragrance composed of ethyl lactate, ethyl acetate and B- phenylethanol. Some consumers and wine experts believe that it is more accurate to express this comprehensive aroma with honey aroma. To sum up: the honey juice is elegant, the entrance is soft and soft, the entrance is sweet and the aftertaste is pleasant. That is, the rice is fragrant, mellow in the mouth, slightly sweet after drinking, clean in the tail, and should not have bitter or burnt taste (slightly bitter is allowed).

Other Luzhou-flavor liquor: also known as double-flavor, multi-flavor, mixed and Daqu. Most of these liquors have unique techniques, both Daqu and Daqu are used, and the fermentation time is long. All liquors that do not belong to the above four flavor types (liquors with two or more flavor types) can be classified into this category. The representative wines of this wine ―― Dongjiu, the national wine, and xifeng liquor. Taste characteristics: soft, mellow, sweet, straight and long, and its unique style is outstanding.